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Sauce

Lobster Sauce

A sauce made by melting butter and gently heating lobster meat, optionally flavored with cayenne, anchovy sauce, lemon juice, or cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Lobster Sauce

Why it works: Anchovy and sauce are a kitchen classic. They rank in the top 2% of all ingredient pairs, and cooks put them together in 2,057 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Lobster Sauce

Ingredients

Directions

Prepare the lobster

  1. Remove the spawn and red coral from the lobster.

  2. Cut the meat from the back and claws into small squares or shred it with two forks.

Make the sauce

  1. Melt ½ pint of butter in a saucepan until hot.

  2. Stir the lobster meat into the hot butter and heat gently, stirring occasionally, until warmed through but do not let it boil.

  3. Add optional flavors like cayenne, anchovy sauce, or lemon juice if desired.

  4. For a richer sauce, stir in a spoonful or two of cream before serving.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Anchovy + saucetop 2% of all pairs
    Smell alikemoderate
    Cooked together2,057 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Lobster + anchovytop 4% of all pairs
    Smell alikemoderate
    Cooked together470 recipes

    Shared aroma: octanal (fat, soap).

  3. Lobster + saucetop 6% of all pairs
    Smell alikemoderate
    Cooked together1,095 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Lobster + creamtop 6% of all pairs
    Smell alikemoderate
    Cooked together1,050 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  5. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Lobster meat
Provides the main flavor and the substance of the sauce.
Butter
Carries the lobster flavor and gives the sauce its rich, smooth body.
Cream
Adds richness and a softer, smoother texture to the finished sauce.

The step that matters

Heating the lobster gently. Lobster meat turns tough and rubbery when overheated. Warming it gently in hot butter, without boiling, keeps it tender and prevents the butter from separating or turning greasy.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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